Italian Sausage Lasagna Rolls

By khojnicki

Ingredients

• 1 tbsp EVOO
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can crushed tomatoes (28 oz)
• 1 can tomato paste
• 1 tsp each dried basil, marjoram, oregano, parsley and thyme
• 1/2 tsp pepper
• 1/4 tsp salt
• 10 uncooked lasagna noodles
• 1 package mild italian sausage
• 1 pkg fresh baby spinach
• 1 pkg cream cheese, softened
• 2 c shredded mozzarella

Preparation

Step 1

Preheat oven to 350 degrees F. In a saucepan, heat oil over medium heat. Add onion and garlic; cook and stir 4-6 mins or until tender. Stir in tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 40 mins.

Cook lasagna noodles to al dente. Cook sausages in a large skillet according to package directions; drain. Cut sausages in half widthwise. In same pan, cook and stir spinach over medium high heat until wilted; drain and squeeze dry.

In a bowl, mix cream cheese and spinach. Spread 3 c sauce into 13x9 baking dish. Spread 2 tbsp cream cheese mixture on each noodle. Place a sausage half on top and roll each noodle. Place standing up in baking dish.

Pour 1 1/2 c sauce over rolls; sprinkle with mozzarella. Bake, covered, 40 mins. Bake uncovered 5-10 mins longer uncovered. Serve with remaining sauce.